Let's say you like spice. No, let's say you love spice. Somewhere among your spice shrine most likely rests the boisterous habanero pepper. Maybe you've made this spicy twist on lemonade or perhaps you've whipped together a habanero raspberry relish (yum!). And let's say when you bought raw peppers, they came many to a pack. Unfortunately, most recipes only call for one (sometimes a half) a pepper and all of a sudden you've got a kitchen full of habaneros.
What are you to do?
Enter our Test Kitchen chef Josh and his knack for repurposing leftover ingredients. Enter, this spicy habanero oil, your new favorite way to habanero.
Josh’s trick is simple and elegant. He distills the entire essence of a habanero down to its very habanero-ness. Right on.
How, you might ask? He broils the habaneros until they’re charred and all sorts of burnt on the outside (in a good way!), then he whizzes those peppers together with oil in a blender.
There ya go—charred habanero oil. Here’s Josh in his own words:
Habanero peppers are known for being very spicy, but they also have a subtle fruity flavor. Charring the habaneros brings out that flavor. This condiment can be used on anything from fish to steak to eggs to pizza. It will last in your refrigerator for months.
He urges you to feel free to use any spicy pepper instead of the habaneros. And you should, because, according to him, the difference between decent food and delicious food sometimes comes down to a good condiment. So experiment away!
| 4 | ounces habanero peppers |
| 1 | cup neutral oil (canola or grape seed) |
| 4 | ounces habanero peppers |
| 1 | cup neutral oil (canola or grape seed) |
How do you handle all your habaneros? Share your recipes in the comments below.
Written by: Valerio Farris
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